Oh, that's very thoughtful of you, thank you so much :D
I also have something amazing to say. Remember I said I didn't have any money? Well, it turns out the next day a friend called me and said he needed a screen. Turns out I had a spare one from a while back and it was a little old and I sold it to him for $40. So now I have some money! Luckily, the yogurt maker here is $20 and it's on sale! I also found the l,reuteri ATCC PTA 6475 strain probiotics, but I think there's a bit of a problem here.
It comes with l,reuteri dsm 17938 and comes with a total of 200 million l,reuteri in both strains, although I think the amount doesn't matter. For now, it's the only one I found priced at almost $20. The others that only have the 6475 are at 70 or 80 dollars and they are not in my country so the shipping would take 1 to 2 months, so I can't pay that since it is very expensive for my situation. So, I only need the inulin and I could start.
And I take the opportunity to ask about pasteurized milk. The ones they sell near my house are whole UHT milk with or without lactose, although the lactose-free comes semi-skimmed or skimmed. I ask because these cost less than 2 dollars.
As for carbohydrates, I will do that with rice and salad. I think it is good advice and it always seemed strange to me that after leaving the rice in the fridge for a day and then eating it, it didn't make me feel so bad.
This is the Demons taking care of you in action!
Often when things fall into place, it is the Gods having their hands at play here, and guiding us towards what we seek, and need! :)
I am happy for you! The self made yoghurt is certainly the Most powerful way to restore your gut micro biome. I restored mine, with this yoghurt, Kefir, much salad, working out and following a healthy lifestyle in around 14 Days, to the point I didn’t notice any difference. (I had to take a round of antibiotics last year as well for 5 days, that noticeably damaged my biome)
1: Regarding the L Reuteri Strains
I don’t believe there is any issue with having 2 strains of Bacteria in place. In fact, I believe this is even benefical. I just went with the specific strain ATCC PTA 6475 because they were specifically used in the study. So, I believe, using the probiotics you found should work just fine, and should also be slightly better!
2: Regarding the Milk
All sorts of milk should work to be honest!
pasteurized Milk does not have any other bacteria left inside, that naturally occur in Milk - Which is good, so there is no competition against your L Reuteri! You can Isolated „breed“ L Reuteri in pasteurized milk. And you should actually use this milk.
Ultra heated milk, should also work just fine. I am playing around with Lactoferrin, and this for example, speeds up the fermentation. So the UHT Milk can have a slightly different fermentation time - but this should only slightly affect the outcome! It should work regardless, as you put in milk, bacteria and the Food (inulin) for the bacteria!
When you can choose between whole milk, skimmed milk or semi skimmed milk, I would go with the higher fat contents for the better taste of the yoghurt! :)
I use whole milk with 3.5% fat. This is the Standard milk in Germany. I just add the milk, L reuteri and the Inulin. i also use „Glycine“ and add it to the yoghurt after it is done, to sweeten it. It is an amino acid that is good for the skin, hair, nails, and also gut barrier. But you can use any sweetener you wish, or just eat it naturally.
My first two batches failed. My 2 mistakes were:
Mistake #1:
I did not mingle the bacteria into the milk well enough, and the powder L Reuteri clumped up. This trapped the bacteria, and prevented the fermentation and growth of L Reuteri.
So make sure, to add a little milk, then the bacteria, mix it well together, until it is a paste or not clumping. Then you can add more milk and the inulin.
Mistake #2:
The bacteria ferment in an environment with no oxygen (anaerobic fermentation). So you need to fill the container almost fully with milk, so that there is not much air left inside. But you need to leave a bit of air inside, because the Bacteria produce CO2 gas, and this needs some space to expand. You might need to test this out, and work with trial and error.
The finished product contains CO2 gas, and the carbonic acid gives it a sour taste. It can also smell… very intense! Which is of course Only natural, thinking that you scoop up Billions of strong and striving Bacteria with each spoon your scooping inside your mouth!
Just don’t smell it too much and just eat it - it does not taste bad, it just smells very intensely. :P
It can also be either really clumpy or very creamy - both is normal - it just depends on the amount of CO2 Gas inside the yoghurt. More CO2 makes it very smooth and creamy, as it loosens the consistency. I found the more clumpy it is, the more acidy/sour it is.
You are on the right track and I am sure the Gods are guiding you towards betterment!
HAIL ZEUS!
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